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HACCP audit

Printed From: Dairy Science and Food Technology
Category: Food jobs
Forum Name: Employment and food careers
Forum Description: Careers, employment opportunities, food jobs
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=110
Printed Date: 28 Mar 2024 at 12:01pm
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Topic: HACCP audit
Posted By: Guests
Subject: HACCP audit
Date Posted: 20 Mar 2010 at 3:49pm
Hi all. SM Tongue Really apprecaite some help! Im doing first job interview next week (in UK) & will have to comment on a HACCP for ice cream line. What do you think are important thinks to look for. Any help pl.



Replies:
Posted By: Guests
Date Posted: 20 Mar 2010 at 3:50pm
Try and locate "An Introduction to HACCP for Food Manufacturing". This is a useful introductory text.

Sorry that I do not have the time to respond in any detail. Some areas that you might consider are:

You might check to see if the HACCP plan has been posted in the production area. Ask an operative if there is a HACCP team for the icecream area? Try and find out how the team is formulated, is its composition appropriate? Is there a detailed diagram showing the CCPs? What are the controls? Check if Microbiological Criteria for each CCP have been established. Is there a monitoring system? Is there a corrective system that is implemented when monitoring reveals a defective product? Is there a Verification System to check that corrective action has been taken? Does the HACCP team regularly consider the possibility of new risks and whether existing controls are adequate? Consider the documentation for the system. Is there a condensed operative friendly set of documents. Is there evidence that they are used? How often are they reviewed? How detailed is the review and how frequently are reviews undertaken? Is there evidence that the HACCP team have appropriate training? Do the managers have appropriate training for their role?.


Posted By: mdzeidh
Date Posted: 16 Apr 2017 at 12:22pm
This post seems too old. But it could help someone. 

HACCP Audits for ice creams,

* Check the manufacturing process
* Check how what are the ingredients they are actually using to identify the risks.
* Check their preparing time of preparing the ice cream. If the time is not sufficient, you have to take a important steps in action.
* Check the HACCP plans for further information


ThanksSmile



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